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Slow Cooker Corned Beef And Cabbage Recipe

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4 from 7 reviews

This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty meal perfect for any occasion. Tender corned beef brisket is slow-cooked to perfection with aromatic onions, garlic, and bay leaves alongside tender red potatoes, carrots, and cabbage. The slow cooking process ensures melt-in-your-mouth beef and flavorful vegetables, making this an easy and comforting dish that requires minimal hands-on time.

Ingredients

Corned Beef and Seasoning

  • 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
  • 1 large white or yellow onion, thickly sliced
  • 4 garlic cloves, minced
  • 2 dried bay leaves

Vegetables

  • 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
  • 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
  • 1 small or ½ medium green cabbage, cut into thin wedges

Liquid

  • 1 ½ cups liquid (low-sodium chicken broth, beef broth, or water)

Optional for Serving

  • Chopped fresh parsley
  • Coarse grain mustard
  • Horseradish sauce

Instructions

  1. Prepare the Corned Beef: Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside to remove excess salt and brine.
  2. Arrange Aromatics in Slow Cooker: Spread the sliced onions and minced garlic evenly in the bottom of a large 6- to 8-quart slow cooker to form a flavorful base for the beef to rest on.
  3. Place Beef and Seasonings: Put the corned beef brisket fat side up over the onions. Sprinkle the included seasoning packet over the meat and add the bay leaves on top, allowing the flavors to infuse during cooking.
  4. Add Vegetables: Surround the corned beef with the halved red potatoes and carrot pieces, distributing them evenly around the meat to cook alongside and absorb flavors.
  5. Pour in Liquid: Carefully pour 1 ½ cups of your chosen liquid (low-sodium chicken broth, beef broth, or water) over the vegetables in the slow cooker to provide moisture for slow cooking.
  6. Cook Slowly: Cover the slow cooker and set it to low heat. Let it cook undisturbed for 8 to 10 hours to tenderize the brisket and develop rich flavors.
  7. Add Cabbage: When there are about 2 hours left in cooking, remove the slow cooker lid and arrange the cabbage wedges on top of the meat and vegetables, then cover again.
  8. Finish Cooking: Continue cooking for the final 2 hours until the brisket is fork-tender and the cabbage is softened but still intact.
  9. Rest the Meat: Transfer the corned beef to a cutting board and allow it to rest for 5 to 10 minutes before slicing; this helps retain the juices.
  10. Serve: Use a slotted spoon to remove the vegetables and place them on a serving platter. Slice the corned beef against the grain and arrange it alongside the vegetables.
  11. Add Cooking Juices and Garnish: Spoon some cooking liquid from the slow cooker over the beef and vegetables to keep them moist. Garnish with chopped fresh parsley, and serve with coarse grain mustard or horseradish sauce if desired.
  12. Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 5 days. Leftover corned beef is perfect for making Reuben sandwiches or corned beef hash.

Notes

  • Removing the fat cap from the corned beef helps reduce excess fat in the dish.
  • If cooking in the oven instead of a slow cooker, increase the liquid to 2 ½ cups and cover tightly for braising.
  • Using low-sodium broth or water helps control saltiness since corned beef is already salty.
  • Slice the brisket against the grain to ensure tenderness.
  • Storage: Leftovers keep well refrigerated for up to 5 days. Freeze if you want to keep for longer.

Find it online: https://cozyplatter.com/slow-cooker-corned-beef-and-cabbage-recipe/